Tex Mex II

Mexicans have a very similar approach to the Scottish in their cookery; deep fried with cheese. They're slightly classier about it though, as I discover eating their Chile Rellenos; chillies filled with cheese, battered and deep fried. These are delicious and crispy, though they nearly blew my head off. Best eaten sipping one of their tangy, soothing yet very strong house margheritas.

If you're looking for a more refreshing starter, try the Cheviche Pacifico, seafood marinated in lime juice and served with salsa and salad. With perfectly balanced flavours, this dish is incredibly cool and the marinade makes the fish tender and firm. Recommended as a perfect, palate cleansing starter for the warmer months.

For the mains, I opted for the veggie version of Chimichangas de la Casa. The tortilla was more pastry-like than I'd expect and the mix of vegetables, with too much onion and incongruous pieces of pumpkin was not particularly inspiring. A perfectly acceptable dish, but it highlights their preference for carnivores. The meat dishes they do well. Carnitas con Guacamole advertises itself as habit forming and they're not exaggerating. Slow roasted pork with all the trimmings, buckets of salad (which seems to come with everything and I like it) and tortillas. The pork is soft, rich, and very filling. The dish was well presented and extremely tasty.

Places that are so good on main courses often suffer when it comes to desserts, but not in this case. The keylime pie was a towering stack of light lime mousse on a perfect biscuit base. The pecan pie was not quite so impressive; heating it up in the microwave had adversely affected the pastry, but it may also have simply suffered through the eyes of keylime envy.

We unwittingly spent nearly two hours in this busy and vibrant wee haven, which is full of a range of international diners and where the service is friendly but unobtrusive.